2024-03-29T08:55:59Z
https://jaauth.journals.ekb.eg/?_action=export&rf=summon&issue=7795
Journal of Association of Arab Universities for Tourism and Hospitality
1687-1863
1687-1863
2007
4
1
The role of psychology in determining human behavior and its impact on tourism in application to tourism Agencies
Nevien
Eid
Showing the importance and the expansion of psychology in the practice and its use in many areas of life, educational, environmental, tourism, personal, military, economic and various organizations, institutions related to marketing, sales and consumption. Psychology has gained a tourist subsidiary status in psychology and the sciences. It confirms the understanding, predicting and controlling individual behavior commensurate with the work of tourism. It is concerned with the application of its findings in such areas as: training, programs, evaluating personnel, and evaluate the individual capabilities of individuals for certain posts, in tourism agencies tourism services, which require consideration of the skills of workers in these companies and training consistent with the scientific bases. The research aims to apply the principles, concepts and theories of psychology to work in tourism, to shed light on some of the principles, theories, information, and facts that play a significant role in the development of tourist behavior and personal motives and trends. Among the most important recommendations are: 1-Development of organizational behavior and change the negative behavior of workers through the application of the theories of psychology for the development of skills of trainees after subjected to the process of training. 2-Need to take advantage of the scientific, research and studies in psychology and its role in the success of tourism.
2007
06
01
1
28
https://jaauth.journals.ekb.eg/article_61425_cac3e7793e94135daaf70be1111ce550.pdf
Journal of Association of Arab Universities for Tourism and Hospitality
1687-1863
1687-1863
2007
4
1
Desert tourism development in Egypt by application on the Western desert
Nevien
Eid
The Egyptian Sahara Is part of the Great Sahara Desert of northern Africa, with an estimated area of about one million, two hundred Sq Km. The Nile Valley divides it to WesternDesert and EasternDesert. The NileValley is considered a river oasis covering about 4% of the area of Egypt where there is a high density of the population, agricultural and industrial activities. The WesternDesert is rich with geological phenomena due to the many ages it witnessed including the era when dinosaurs used to dominate the earth where their remains are found particularly the desert around the Fayoum and Baharia oasis. Also the spread of marine snails, the remains of whales and fossils of coral reefs.The most prominent oases of Western desert are Siwa, Baharia, Farafra, Eldakhla, Dakhla and Kharga Oasis. The Western desert is very thinly populated .the Oases are inhabitant by primitive society or tribes with special features, customs and rich heritage. One of the famous barbaric tribes (Amazigh). This research aims to shed light on the Egyptian desert as a source of sustainable tourism development in Western desert. The research highlights the role of desert tourism as a tourist product to contribute to the diversification of forms of tourism and to bring new tourists and new tourist markets, which will contribute to supporting the national economy. Therefore, the desert tourism will be on the map of tourist destinations and its distinctive products could be developed for the penetration of new markets.
Desert tourism
Egypt
Western Desert
Great Sahara Desert
2007
06
01
29
62
https://jaauth.journals.ekb.eg/article_82419_2f3061f6ae658858f77947714bbbd7b6.pdf
Journal of Association of Arab Universities for Tourism and Hospitality
1687-1863
1687-1863
2007
4
1
The impact of tax policies on the Egyptian tourism sector
Sabry Abdelsamie
Hussien
Mohamed
Higazy
Soha Bahgat
Mohamed
The Taxes Policies and its Impact on the Tourism Sector in Egypt Tourism is a multisided science. Its dimensions differ according to the aspect of the overview. Tourism science is extracted from different sciences especially social, economic and law sciences. This study the theme of the research deals with tourism science from the financial point of view which is considered one of the economic branches. In this study we are dealing with the economic influence on the tourist activity. For example its revenues especially the revenues exposed by the government on this activity in a form of taxes and fees. These revenues whether direct or indirect are considered a great portion of the state financial revenue resources as well as the direct income of hard currency via bank exchanges or companies profits. Tourism forms a means of increasing the state income of direct and indirect taxes. It is a state revenue from which the general safe benefits in the form of visas fees, fees exposed on arrival and departure of the passengers of planes and ships in airports and ports, as well as, the fees exposed on the bills food and beverages of stay in hotels and parks...etc. this in addition to the taxes gathered by the state from firms profits that work on the activity of tourism in the form of tourist public hotels and shops. In this study as well we are going to shed light on the effect of applying that financial burden on activating investing private tourist sector in Egypt. We are also going to point out the passive effects of imposing such financial burdens. This is to be done through an executive study of the tax policies in this state concerning with the tourism activity and how to find suitable solutions to avoid problems resulting from imposing such financial burdens. Research aims This research aims at achieving a number of goals: 1) The role played by the tourist revenues in developing the state economic resources. 2) A theoretical study of taxes and its importance in the financial study which is considered the main source of the public revenues. It, also, plays a vital role in achieving financial and political purposes ( applied on the tourist sector). 3) Discovering the weak point in taxes policies which imposed by the state on the tourist revenues and how to find suitable solutions for it.
2007
06
01
63
94
https://jaauth.journals.ekb.eg/article_68350_7a9fe14fcd778b062231cc2b5d201934.pdf
Journal of Association of Arab Universities for Tourism and Hospitality
1687-1863
1687-1863
2007
4
1
Measuring Food and Beverage Service Quality and its Effect on the level of Customer Satisfaction : A field study applied to five-star hotels in Egypt
Emad
Abd Ela'al
Hazem Tawfik
Haleem
Nagwa
Ghorab
Said
Salama
Service industries play an increasingly important role in developed economies and now account for over 70 percent of employment in many instances . Service quality depends on customer participation in the process of delivering service, so measuring service quality and assessing customer satisfaction are not easy to be achieved as a result of service characteristics. The research aims at: • Identifying the determinants of hospitality service quality that perceived in food and Beverage department of five star hotels, assessing their significance to customer satisfaction. Assessing the level of service introduced in food and Beverage department. Assessing the critical determinants of service quality in relation to customer satisfaction. The results are : Service quality for food and Beverage service in five star hotels is determined, through a number of determinants as : Tangibility. Responsiveness . Security. Reliability , Assurance. Empathy These determinants explain about 61% of the perceived service with 99% level of confidence. Hospitality service quality of food and Beverage is less than its international standards , Also the perceived service quality differ from one customer to another. There is a big significant relationship between the perceived service quality and the determinants offered in the study. The relative importance of the determinants from customers point of view is: Empathy. Security. Responsiveness. Tangibility. Reliability. Assurance There is a gab between the food and Beverage service offered in the five star hotels and its international standards this gab as : Reliability (23%). Assurance (19%). Responsiveness (18%). Tangibility (17%), Empathy (16%), Security (14%).
2007
06
01
95
115
https://jaauth.journals.ekb.eg/article_68351_e9413c7bd2011aa13d7e8b19c53280ca.pdf
Journal of Association of Arab Universities for Tourism and Hospitality
1687-1863
1687-1863
2007
4
1
The Effect of Organizational Culture on Individual Outcomes in the Hotels Industry: An application to 5 & 3 star hotels in Cairo
Nagwa
Ghorab
Jehan El Amir
Abbas
Emad
Abd El A'al
Organizational culture is significant and important because it helps hotels predict the behavioral intentions of their employees, and consequently assure their job satisfaction. Also understanding hotel culture facilitates the person and the organization fit which allows more consistency between employees and their work environment.
This paper investigates the relationship between some dimensions of organizational culture and satisfaction and behavioral intentions of front desk employees in 5 and 3 star hotels in Cairo in addition to studying the relationship between demographic variables of 5 and 3 star hotel samples and job satisfaction.
The main criterion for the selection of front desk employees is that they are in direct contact with guests all the time which brings them to physical and nervous tension and dissatisfaction so, hotels should adopt some culture that appeals to this segment of employees.
The main result was that valuing ethics, honesty, support for employees, fair compensation and employee development including promotion from within are the most critical dimensions of hotel culture that influence employees behavior. To enhance the results of this paper, hotel managers should compensate their employees fairly and develop training programs. Recruitment and selection process should be based on hotel culture and values to potentially increase job satisfaction and intention to stay in job.
Organizational culture
Job Satisfaction
behavioral intentions
2007
06
01
116
130
https://jaauth.journals.ekb.eg/article_68352_15adaa9b10a52d48a0361d2249303860.pdf
Journal of Association of Arab Universities for Tourism and Hospitality
1687-1863
1687-1863
2007
4
1
Novel Recipes of Probiotic Low Fat Labneh Cheese as Natural Flavouring Salads in Hotel Meals
Hala Elsayed
Hassan
Tarek
El Nemr
The glowing demand for functional foods is stimulating innovation and new product development in the food industry internationally. The food industry has a central role in facilitating healthier eating practices through the provision and promotion of healthy foods. Flavoured probiotic low fat labneh cheese as salad was prepared by incorporating 15 % of natural vegetables ( red beet, carrot and chicory ) which have natural flavouring : colouring : prebiotic and antioxidant components. Novel recipes were seived in hotels and fast foods resturant for sensory evaluation. Data indicated that the addition of carrot and chicory to the labneh resuted in elevting the viability of lactic acid bacteria at a range of 2.8 and 8.8 % respectively as compared with plain control labneh after 7 days of storage at 5°C. It was obvious that addition of the aforementioned vegetables resulted in lowering the degree of syneresis of labneh. On the othre hand, chicory labneh was more acceptable than their counterparts containing carrot and red beet along with the control labneh. Chicory and carrot labneh were more acceptable in hotels wherease chicory and beet labneh were more acceptable in fast foods restaurants. The successful flavouring and colouring of low fat labneh with natural vegetables(beet. carrot .chicory ) could add to the variety of prepared salads. Moreover, the labneh recipes formulated in the present study allows production of various recipes of flavouring cheeses based salads that cope with current demands or needs of hotels, restaurants, fast food outlets and institutional consumption.
2007
06
01
131
146
https://jaauth.journals.ekb.eg/article_68353_6e664139253d0c96ed0811e8ca9ce179.pdf